📝 About This Recipe
Experience the sublime elegance of Rome with this authentic, velvety Fettuccine Alfredo. Unlike heavy cream-based imitations, this recipe honors the original 'burro e parmigiano' technique, creating a luxurious emulsion of high-quality butter and aged cheese that clings perfectly to every strand of pasta. It is a masterclass in simplicity, where the quality of ingredients transforms a handful of pantry staples into a decadent, golden masterpiece.
🥗 Ingredients
The Pasta
- 1 pound Egg Fettuccine (fresh is preferred, but high-quality dried works well)
- 2 tablespoons Kosher Salt (for the pasta water)
The Velvet Sauce
- 8 tablespoons European-style Unsalted Butter (cut into small cubes, at room temperature)
- 2 cups Parmigiano-Reggiano (finely grated using a microplane, must be aged at least 24 months)
- 1/2 cup Heavy Cream (optional, for a more modern American-Italian stability)
- 1/2 teaspoon Freshly Ground Black Pepper (to taste)
- 1 pinch Fresh Nutmeg (freshly grated)
- 1.5 cups Reserved Pasta Water (starchy water taken directly from the pot)
For Garnish
- 1 tablespoon Fresh Italian Parsley (very finely chopped)
- 2 tablespoons Extra Parmigiano-Reggiano (for dusting)
👨🍳 Instructions
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1
Fill a large stockpot with 6 quarts of water and bring to a rolling boil over high heat.
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2
Once boiling, add the 2 tablespoons of kosher salt. The water should taste like the sea; this is your only chance to season the pasta itself.
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3
While the water heats, finely grate your Parmigiano-Reggiano. Using a microplane is essential here to ensure the cheese melts instantly without clumping.
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4
Place your serving bowls or a large pasta platter in a low oven (around 150°F) to warm. A warm plate prevents the sauce from seizing.
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5
Add the fettuccine to the boiling water. Stir immediately to prevent the strands from sticking together.
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6
Cook the pasta for about 2 minutes less than the package directions for 'al dente'. It should still have a firm bite, as it will finish cooking in the sauce.
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7
Before draining, carefully dip a measuring cup into the pot and reserve 1.5 cups of the starchy pasta water.
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8
In a large, deep skillet or sauté pan over low heat, melt the cubed butter. If using heavy cream, add it now and bring to a very gentle simmer.
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9
Drain the pasta and add it directly into the skillet with the melted butter. Do not shake the pasta too dry; a little extra moisture is good.
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10
Increase the heat to medium-low. Add 1/2 cup of the reserved pasta water to the skillet and toss the pasta vigorously with tongs to coat every strand in butter.
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11
Sprinkle one-third of the grated cheese over the pasta. Toss and stir rapidly until the cheese has melted into a creamy liquid.
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12
Repeat the process with the remaining cheese in two more stages, adding splashes of pasta water as needed to maintain a silky, flowing consistency.
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13
Continue tossing for 1-2 minutes until the sauce thickens slightly and clings to the pasta like a glossy coat. Add the nutmeg and black pepper.
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14
Taste and adjust seasoning. The cheese is salty, so you likely won't need extra salt, but a touch more pepper can add depth.
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15
Transfer the pasta immediately to your warmed bowls. Garnish with a final dusting of cheese and a sprinkle of fresh parsley.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which will make your sauce grainy. Use high-fat European butter (like Kerrygold) for a richer flavor and better emulsion. Don't be afraid of the pasta water; the starch is the 'glue' that binds the fat of the butter to the pasta. Work quickly once the pasta is cooked, as the sauce can break or become oily if it sits over heat for too long. If the sauce looks too thick or dry, add another tablespoon of pasta water and toss again to loosen it.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Pinot Grigio or Gavi to cut through the richness. Serve alongside a simple arugula salad with a lemon vinaigrette to provide a refreshing contrast. A side of lightly charred broccolini with garlic and chili flakes complements the creamy textures beautifully. Offer warm, crusty ciabatta bread to mop up any leftover golden sauce from the plate. For a protein boost, top with grilled shrimp or thinly sliced pan-seared chicken breast.